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Low-calorie, gluten-free Indian food


These low-calorie Indian recipes can be your quick breakfast or dinner any day for a healthy meal and help you not crave for

Sabudana Khichdi


One of the most well-known fasting dishes is sabudana khichdi, which is cooked with sabudana pearls, boiled potatoes, roasted peanuts, and a few spices. Typically, it is prepared on Hindu fasting holidays like Ekadashi, Mahashivratri, and Navratri.


  • 100 grams of sabudana
  • 2 boiled and chopped potatoes
  • ½ cup Roasted peanuts
  • 1 teaspoon grated ginger
  • 1 green chilli
  • 1 teaspoon of cumin powder
  • ½ teaspoon sugar
  • Curry leaves
  • Salt
  • 1 teaspoon of lemon juice
  • 1 tablespoon oil


  • Wash and clean the sabudana and soak it for 3 to 5 hours
  • Drain it and set it aside.
  • Heat oil in a pan and add cumin and let it splatter
  • Add the green chilli, ginger and curry leaves.
  • Toss the potatoes and add salt
  • Add roasted and crushed peanuts
  • Add the soaked sabudana and let it cook for 5 minutes
  • Sprinkle the lemon juice on it and garnish with some coriander.

Egg Bhurji



  • 4 eggs
  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • ½ cup chopped capsicum
  • ½ cup chopped tomatoes
  • ½ tablespoon ginger garlic paste
  • ½ tablespoon garam masala
  • ½ tablespoon jeera
  • 1 tablespoon chilli powder
  • 1 tablespoon oil
  • ¼ cup coriander
  • Salt


  • In a bowl, whisk the eggs,
  • To a hot pan add oil, jeera, onions, ginger-garlic, green chillies and curry leaves
  • Add capsicum and let it saute for 2 minutes, add tomatoes and let it cook
  • Add the spices and pour the eggs and whisk them and let it cook
  • Garnish with coriander and serve it with buttered toasted pav.

Quinoa Dosa


Super grain has a large amount of protein with a wide range of amino acids, which makes it particularly beneficial for vegans, vegetarians, and those who follow a gluten-free diet. It is also rich in fibre and antioxidants and has B vitamins and iron, among tons of other benefits.


  • Quinoa
  • Urad dal
  • Fenugreek seeds
  • Salt


  • Wash and clean the quinoa and urad dal, and soak it in water for three to five hours.
  • Blend the soaked rice and dal adding some water to get the dosa batter, and let the batter ferment overnight.
  • Pour the batter into a hat pan and let it cook on both sides and serve hot.

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